Mushroom Stroganoff
This vegetarian version of the beef stroganoff is made with mushrooms and fettucini noodles. Hearty, savory, and comforting, the whole family will love this dish!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz noodles (fettuccine ideally)
- 5 cups of mushrooms (2-3 types you can mix in)
- 1 onion
- 3 cloves of garlic
- 1 spoon of thyme
- 1 spoon of sweet pepper
- 1 spoon of rosemary
- 1/2 cup of white wine
- 3/4 cup of mushroom or veggie bouillon (broth)
- 1 spoon of Worcestershire sauce
- 2 spoons of flour
- 1/2 cup of parmesan cheese
- 2 spoons of butter for frying
- salt & pepper to taste
Instructions
- 1
If using any dry mushrooms, soak them overnight.
- 2
Cook noodles according to instructions. Set aside when cooked.
- 3
While noodles are cooking, chop mushrooms (slices or quarters), onion, and press garlic, salt, and pepper. Fry them with butter until soft.
- 4
Sprinkle the flour over the pan to create a base for the sauce. Once thickened add the broth, wine, Worcestershire sauce, thyme, sweet pepper, and rosemary.
- 5
Once boiling stir in sour cream (It's better to first mix the sour cream with a bit of broth in a separate cup, so the cream doesn't curdle).
- 6
Add the noodles and cook for an additional 5 minutes.
- 7
Sprinkle with parmesan and serve.